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Chinese Clay Pot Chicken Rice

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables.

My version of this dish ...is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.

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Printable Homemade Chinese Clay Pot Recipe: http://www.TheThermalcook.com

Ingredients:

25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice

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Chinese Clay Pot Chicken Rice

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables. My version of this dish is adapted from ...

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http://www.TheThermalCook.com - Massaman Duck Curry slow cooked by Mr D in his Thermal Cooker - A massaman curry is one of the most delicious dishes. It is thought to have ...arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for a thermal cooker from one published in Fresh Escapes Magazine (www.freshescapes.com) and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.

INGREDIENTS:

large duck breasts
2 star anise
2" piece of cinnamon stick
3 bay leaves
6 cardamom pods
1 large onion chopped
3tbs Mussaman paste
400ml coconut milk
200ml water & 1 chicken stock cube
small jar 100gm tamarind paste
1tbs fish sauce
75g salted peanuts
350g potatoes cut into 2.5cm cubes
small bunch of coriander leaves
Method:

1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
2. Turn the breasts over and cook for a further minute.
3. Remove from the pan slice the duck breasts and put to one side for later.
4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
6. Add the chopped onion and cook for 4-6 minutes until golden.
7. Stir in the Mussaman paste and cook for 1 minute.
8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
9. Add the cocunut milk, tamarind and fish sauce.
10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
11. Add 3/4 of the peanuts (saving the rest for garnish).
12. Turn the heat down to a simmer and cook for 5 minutes.
13. Put the lid on the inner pot and place it into the insulated outer pot.
14. Put the lid down and leave it to cook for 2 hours.
15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.

Why not visit our social networking site at http://thethermalcook.ning.com/ where you can exchange ideas with other thermal cooks?[+] Show More

Indian Lamb Biryani by Mr D

http://www.TheThermalCook.com - Lamb Biryani slow cooked by Mr D in his Thermal Cooker - This Indian biryani, can be served on its own as a scrumptious meal, or dressed up for a festive occasion ...

http://www.TheThermalCook.com - Lamb Biryani slow cooked by Mr D in his Thermal Cooker - This Indian biryani, can be served on its own as a scrumptious meal, or dressed up ...for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.

Ingredients for 6 - 8 servings (halve the ingredients for 3 people).

•1 kilo lamb (or muttton) cut into 2 cm cube pieces (I prefer shoulder).

For the marinade:

•4 green chillies (seeded and finely chopped)
•Coriander leaves (chopped - about 1 cup full)
•1 clove garlic (crushed with salt)
•2 teaspoons cumin powder
•1 teaspoon chilli powder
•1 teaspoon garam masala
•1 small carton plain yoghurt (approximately 2 large serving spoons)

For the biriani:

•4 medium onions (thinly sliced)
•Oil or ghee (about 1 desertspoon)
•1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved)
•Pinch of saffron (optional, but adds a suble flavour)
•3 cups of long grain Basmati or Patna rice

For garnish
•100 gms cashew nuts (or shredded almonds)
•125 grams sultanas

Method:
1.Cut the lamb (mutton) into cubes.
2.Chop the chillies finely, crush the garllic, chop the coriander leaves and mix all with the spices and yoghurt.
3.Coat the meat with the marinade, cover and put in the fridge for 1 hour or longer.
4.Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
5.Add a little ghee or oil to the pan and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
6.When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
7.Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
8.Put the saffron in 1/2 cup hot water.
9.Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
10.Sprinkle the saffron water onto the top of the rice.
11.Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
12.Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biriani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)

To serve
Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.

Tomato Chutney
•1 small green chilli (deseed and chop very finely)
•1/2 medium onion (chop finely) I prefer sweet red onion.
•3 large or 4 medium toamtoes (chopped)
•1 desertspoon vinegar1 teaspoon sugar
•Good pinch salt

Method:
Stir all ingredients together, cover and leave in a cool place for flavours to blend.
Why not visit our social networking site at http://thethermalcook.ning.com/ where you can exchange ideas with other thermal cooks?[+] Show More

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Ingredients
2tbsp rapeseed oil
6 venison sausages
200g bacon lardons
2 cloves of garlic, peeled and crushed
2 onions, peeled and sliced
150g mixed wild mushrooms
3 sticks of celery, finely sliced
2 carrots sliced
1tsp of dried thyme
1tsp juniper berries, crushed
2tbsp tomato puree
375ml red wine
2tbsp beef gravy granules
500ml water
1tbsp redcurrant jelly
180g vacuum-packed chestnuts

method
1. Put the inner pot on the cooker.
2. Turn on the heat to medium and pour in the rapeseed oil.
3. When hot add venison sausages and brown all over.
4. Once brown transfer to a plate.
5. Add the bacon lardons and fry until crisp.
6. Add the cloves of garlic and fry for 1 minute.
7. Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
8. Cook for 4 to 5 minutes until everything softened.
9. Stir in the tomato puree.
10. Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
11. Stir, add the sausages back and bring to the boil.
12. Once boiling put the inner pot into the outer container and shut the lid.
13. Leave to cook without power for a minimum of 2 hours.

Serve with mustard mash.

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Mr D's Kitchen is to help people learn how to use a thermal cooker which is a slow cooker that needs no power to cook for up to 7 hours. All the recipes can easily be adapted to work in a slow cooker and if you need any help please contact me.

For lots more recipes and contact information, visit http://www.thethermalcook.com

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Chinese Clay Pot Chicken Rice

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